How adorable are these little strawberry shortcakes?! They’re a dessert that you can really feel great about eating. They’re very subtly sweet – with most of the sweetness coming from the strawberries themselves.
This dessert is meant to be just sweet enough. At seven and a half months postpartum, I still have some “baby weight” to lose. I want to indulge every now and then, but I want to be smart about what I choose to eat. I’m still breastfeeding, and so I’m trying to make good choices.
This = good choice.
I meant to share this post before Mother’s Day, but… life and baby Tony kept me busy. Strawberry season is still in full swing though, so you’ve got plenty of time to make this! And if you can, make it for the mama in your life because really – we should celebrate moms every day, right? Right… heh.
Did my mommy readers have a good Mother’s Day? My first was really special. Roby (and baby Tony) made me a fancy breakfast (sausage, breakfast potatoes, scrambled eggs with mushrooms, strawberries) and gave me the sweetest gifts (locket with a picture of hubby on one side and baby T on the other, a mama coffee mug, and a keychain with tony’s birth date engraved on it – hubby went ALL out.). Then we spent the evening celebrating my mom and Roby’s mom by eating gluten-free Chinese food. It was a great day.
I’m so thankful to my little guy for making me a mom. Even if I haven’t slept more than 3 consecutive hours since he was born…
Anyway, to make these shortcakes, you’ll first need to make a batch of my 4-ingredient coconut flour biscuits. The biscuits aren’t sweet on their own, but the sweetness from the berries helps. You can also always add sugar to the biscuits for a sweeter dessert.
This biscuits only require one type of flour: coconut flour, which means it’s full of fiber and healthy fats. The only “problem” with using coconut flour is that it tends to result in a drier texture than other gluten-free flours. Topping the biscuits with macerated fruit and cream is the perfect solution.
I use just two tablespoons of coconut sugar for a pound of berries. While you could technically skip the sugar altogether for a completely sugar-free dessert, I don’t recommend you do that – because the sugar here plays an important role. The sugar helps macerate the berries by drawing moisture out of them. By adding the sugar, you’ll help the berries release some of their natural juices – which will result in a sweet syrup-y sauce. This sauce makes this shortcake so much better because it adds moisture to the coconut flour biscuit, which as I mentioned earlier is naturally a little drier.
I hope you love this sweet and healthy dessert!
- 1 pound strawberries, stemmed and quartered
- 2 tablespoons coconut sugar
- ½ cup coconut flour
- ¼ teaspoon baking soda
- ¼ cup melted ghee or grassfed butter, plus extra for drizzling on top
- 4 large eggs
- Whipped Coconut Cream, Whipped Cream or Creme Fraiche
- Add the strawberries to a bowl along with the coconut sugar and mix well.
- Place the bowl in the fridge, and allow the fruit to sit for 30 minutes. You want to macerate the strawberries, allowing them to release their natural juices.
- Meanwhile, follow the steps below to bake the shortcakes/biscuits.
- Once the biscuits are done, slice them in half, place strawberries on the bottom half, making sure to also add a spoonful of the natural juices.
- Next, add a dollop of whipped coconut cream, whipped cream or creme fraiche on top of the berries.
- Place the top of the biscuit on the shortcake and serve.
- Preheat oven to 350F.
- Add the coconut flour and baking soda to a bowl and mix well.
- Pour the melted ghee into the bowl and mix well (I use an electronic hand mixer).
- Next, add the eggs and continue to mix until well combined.
- Use a large-sized disher/cookie scoop to measure out dough (about 3 tablespoons) and drop onto a baking greased baking sheet.
- Bake at 350°F for 20 minutes or until a toothpick comes out clean.